Miso, effects on the intestine and high cholesterol

Miso, effects on the intestine and high cholesterol

Obtained from the fermentation of yellow soy beans, this condiment of Japanese origin is a concentrate of benefits

Miso, a condiment obtained from the fermentation of yellow soy beans, is a food characterized by important properties for the intestine.

Its intake, due to the absence of fat, is also useful to keep bad LDL cholesterol under control.

Characterized by an amber hue, it is known for its intense flavor. It must however be remembered that, depending on the preparation process (after cooking the soy beans, you can choose whether to add rice or barley), the taste may undergo variations.

Science has thoroughly investigated the benefits of miso. To prove it we think a Japanese study of 2013, published on the pages of the Journal of Toxicologic Pathology and focused on the role of miso in the prevention of cancer and hypertension.

An extremely complete food, miso contains all the essential amino acids – that is, those not synthesized by our body – and a good content of B vitamins, essential for cell metabolism.

The presence of live milk enzymes is also to be mentioned. Miso is therefore an excellent alternative to yogurt to take care of intestinal well-being when, due to allergies or intolerances, it is not possible to take dairy products.

Noteworthy is also the content of linoleic acid, a substance that has a decisive role in the fight against fat deposits and LDL cholesterol.

The miso also optimizes the intake of dietary fiber, a fundamental nutritional principle to promote intestinal transit.

Source of vitamin A, one of the most powerful natural antioxidants, this condiment, widely used by those who love oriental cuisine, is also characterized by the presence of minerals such as calcium, magnesium and iron.

These benefits have a small downside, namely the sodium content. If you want to avoid water retention problems, it is therefore advisable to consume miso in moderation. In case of allergy to soy and its derivatives, it should be totally avoided.

In order not to compromise its properties, it is advisable to dissolve it in a little water and add it to the dishes – it is excellent for flavoring soups and soups – once they are cooked. It is essential to avoid boiling it, since live milk enzymes are particularly sensitive to high temperatures.

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